French Dip Sandwiches: 14 Hot Roast Beef Dunkers Home Cooks Swear Beat Any Deli Counter

French dip sandwiches are the kind of supper that brings everyone to the table before you even call them: warm crusty rolls, thin tender roast beef and a little bowl of rich, salty jus for dunking. One home cook’s classic French dip video has passed 2.9 million views since July, and a popular cheap vs fancy version sits at 3 million, which tells you how many people are craving this classic hot sandwich right now. This gallery starts with the deli-style classic and the hands-off slow cooker version, then moves into sliders for game day, French onion melts, a leftover roast rescue and a few cozy bakes. Most of them feed a crowd on one beef roast and a pot of broth. Grab the napkins, because there will be dripping..

Classic French Dip Sandwiches With Homemade Au Jus

This is the version every other one is measured against. French dip sandwiches started as simple roast beef on a French roll, and the magic is in the jus made from the beef drippings. The tip: slice the cooked roast as thin as you can while it is cold, then warm the slices in the hot jus for just a minute so they stay pink and tender. Pair them with crockpot sandwiches for a crowd on busy weeks. Ready to dip..

You will need: 3 lb beef top round or chuck roast, salt, pepper, 1 tbsp oil, 1 onion (sliced), 3 garlic cloves, 4 cups beef broth, 1 tbsp soy sauce, 1 tsp fresh thyme, 6 French rolls, butter

How to make it: 1. Season the roast and sear it in oil on all sides. 2. Add onion, garlic, broth, soy sauce and thyme, cover and roast at 325 degrees F to 135 degrees F for pink or 145 degrees F for medium. 3. Rest, chill and slice very thin; strain and simmer the pan juices. 4. Warm the beef in the jus, pile on buttered toasted rolls and serve the jus on the side.

Slow Cooker French Dip for Busy Days

Set it in the morning and come home to beef that falls apart at the touch of a fork. Slow cooker French dip sandwiches are the busy family version, and a chuck roast is the cut to use because it turns silky over long, low heat. The tip: brown the roast first in a hot skillet, since that crust gives the jus its deep color and flavor. Want another set and forget supper? Try these slow cooker dump dinners next.

You will need: 3 lb chuck roast, salt, pepper, 1 tbsp oil, 1 onion (sliced), 3 cups beef broth, 1 tbsp Worcestershire-style sauce, 1 tsp garlic powder, 1 bay leaf, 6 hoagie rolls, 6 slices provolone

How to make it: 1. Season and brown the roast on all sides. 2. Place onion in the slow cooker, add the roast, broth, sauce, garlic powder and bay leaf. 3. Cook on low 8 to 9 hours until tender. 4. Shred the beef and skim the fat from the jus. 5. Pile beef and cheese on rolls, broil 2 minutes and serve with jus.

French Onion French Dip Sandwiches With Swiss

Two cold weather favorites in one bite: French onion soup and a hot beef dip. Sweet caramelized onions and bubbling Swiss turn this one into a knife and fork affair, and nobody minds. The tip: give the onions a full 40 minutes over medium-low heat with a pinch of salt, stirring now and then, until they are deep amber. A splash of the jus in the pan at the end lifts every brown bit. Love that soup? See these cozy French onion dinners too.

You will need: 4 onions (thinly sliced), 3 tbsp butter, salt, 1 tsp thyme, 1 lb thin-sliced roast beef, 2 cups hot au jus, 4 crusty rolls, 8 slices Swiss cheese

How to make it: 1. Cook onions in butter with salt and thyme over medium-low heat for 40 minutes. 2. Deglaze with a splash of jus. 3. Warm the beef in the remaining jus. 4. Fill toasted rolls with beef, onions and Swiss, then broil until bubbly.

French Dip Sliders for Game Day

Little sliders disappear faster than anything else on the game day table. Baked in one pan on soft sweet dinner rolls, these mini French dip sandwiches come out with buttery tops and gooey cheese in the middle. The tip: slice the full sheet of rolls in half sideways in one piece, fill it, then brush the tops with garlic butter so every slider gets the same golden crust. Hosting the big game? Add easy game day dips to the spread.

You will need: 12 sweet dinner rolls (in one sheet), 1 lb thin-sliced roast beef, 6 slices provolone, 3 tbsp melted butter, 1/2 tsp garlic powder, 1 tsp dried minced onion, 1 cup hot au jus

How to make it: 1. Heat oven to 350 degrees F. 2. Split the roll sheet in half and set the bottom in a baking dish. 3. Layer beef and cheese, then add the top. 4. Brush with butter mixed with garlic powder and onion. 5. Cover with foil, bake 15 minutes, uncover and bake 5 more, then serve with jus.

Leftover Prime Rib French Dip Sandwiches

After a holiday roast, this is the best thing that can happen to the leftovers. The tip: do not boil the beef in the jus, or it turns gray and tough; keep the jus at a bare simmer and dip each slice for 30 seconds. Reheat leftovers to 165 degrees F if they sat in the fridge for a few days. Need a roast first? Our prime rib recipes help you plan it. Who gets the end piece?

You will need: 1 lb leftover prime rib (thinly sliced), 2 cups beef broth, saved pan drippings, 1 tsp soy sauce, 1/2 tsp onion powder, 4 French rolls, 2 tbsp butter

How to make it: 1. Simmer broth, drippings, soy sauce and onion powder for 10 minutes. 2. Butter and toast the rolls. 3. Dip each beef slice in the barely simmering jus for 30 seconds. 4. Pile onto rolls and serve with hot jus.

Philly-Style French Dip With Peppers and Provolone

When two sandwich traditions meet, you get the best of both. This one keeps the jus for dunking but borrows peppers, onions and mild provolone from the cheesesteak side of the family. These French dip sandwiches are hearty enough for the hungriest teen. The tip: slice the peppers thin and cook them in a very hot pan so they char a little at the edges but stay a bit crisp. Like it cheesy? Try homemade Philly cheesesteak as well.

You will need: 1 lb thin-sliced roast beef, 1 green bell pepper, 1 red bell pepper, 1 onion (all thinly sliced), 2 tbsp oil, salt, pepper, 4 hoagie rolls, 8 slices provolone, 2 cups hot au jus

How to make it: 1. Cook peppers and onion in hot oil for 6 to 8 minutes until lightly charred. 2. Warm the beef in the jus and drain. 3. Fill rolls with beef, peppers and provolone. 4. Broil 2 minutes and serve with jus.

French Dip Pull-Apart Bread

This is the party trick that gets everyone gathered around the board. A round loaf is cut into a grid, stuffed with beef and cheese, then baked until the top is crisp and the inside is gooey. The tip: cut deep but not through the bottom crust, so the loaf holds together and the cheese does not leak out. It is a fun way to serve French dip sandwiches to a crowd. Love sharing bread? Try cheesy pull-apart bread too.

You will need: 1 round sourdough loaf, 1/2 lb thin-sliced roast beef (chopped), 2 cups shredded Swiss or provolone, 4 tbsp melted butter, 1 tsp garlic powder, 2 tbsp chopped chives, 2 cups hot au jus

How to make it: 1. Heat oven to 350 degrees F. 2. Cut the loaf into a 1-inch grid without cutting through the bottom. 3. Stuff the cuts with beef and cheese. 4. Brush with butter mixed with garlic powder and wrap in foil. 5. Bake 15 minutes, unwrap and bake 10 more, then sprinkle chives and serve with jus.

French Dip Grilled Cheese Sandwiches

Kids who turn up their noses at roast beef will gladly eat it inside a grilled cheese. Crisp buttered bread, two kinds of melty cheese and thin beef make this a cozy weeknight win. The tip: cook it over medium-low heat with a lid on the pan for the first two minutes, so the cheese melts all the way before the bread gets too dark. Serve it cut in half with a mug of jus for dunking, just like French dip sandwiches. Want more ideas? See grilled cheese recipes. Which cheese wins at your house?

You will need: 8 slices sourdough bread, 3 tbsp soft butter, 8 slices Swiss, 4 slices provolone, 1/2 lb thin-sliced roast beef, 1 cup caramelized onions (optional), 2 cups hot au jus

How to make it: 1. Butter one side of each bread slice. 2. Layer cheese, beef, onions and more cheese on the unbuttered sides. 3. Top with bread, buttered side out. 4. Cook over medium-low heat, covered, 2 to 3 minutes per side until golden and melted. 5. Slice and serve with jus.

French Dip Crescent Roll-Ups

These little roll-ups taste like the full sandwich in two bites, and they bake in about 15 minutes. Flaky crescent dough wraps around beef and cheese, then comes out puffed and golden. The tip: chill the filled roll-ups for 10 minutes before baking so the dough keeps its shape and the cheese stays inside. Serve the jus in a small bowl in the center of the platter. Want more party bites? See easy holiday appetizers. How many will you make?

You will need: 1 can refrigerated crescent dough (8 count), 1/2 lb thin-sliced roast beef, 4 slices provolone (halved), 1 tbsp melted butter, 1/2 tsp dried thyme, 1 cup hot au jus

How to make it: 1. Heat oven to 375 degrees F and top each dough triangle with beef and half a cheese slice. 2. Roll up from the wide end and chill 10 minutes. 3. Brush with butter and sprinkle thyme. 4. Bake 12 to 15 minutes until golden and serve with jus.

Garlic Butter French Dip Hoagies

The bread matters as much as the beef, and garlic butter makes it shine. A long hoagie roll brushed with garlic butter and toasted until crisp holds up to a deep dunk without falling apart. The tip: mix the butter with fresh minced garlic and parsley, spread it on the cut sides only, and toast cut side down in a skillet for a golden, even crust. Garlic lovers will also enjoy easy homemade garlic bread. How much garlic is too much?

You will need: 4 hoagie rolls, 4 tbsp soft butter, 3 garlic cloves (minced), 1 tbsp chopped parsley, 1 lb thin-sliced roast beef, 4 slices Swiss or provolone, 2 cups hot au jus

How to make it: 1. Mix butter, garlic and parsley and spread on the cut sides of the rolls. 2. Toast cut side down in a skillet for 2 to 3 minutes. 3. Warm beef in the jus and layer on the rolls with cheese. 4. Broil until melted and serve with jus.

French Dip Sandwiches Turned Into a Biscuit Casserole

On a cold night, this casserole delivers everything you love about French dip sandwiches in one bubbling dish. Tender beef and onions simmer in a thick jus gravy under a lid of golden biscuits and Swiss. The tip: thicken the jus with a little flour before it goes in the dish, so the biscuits bake on top instead of sinking and turning soggy. Craving more cozy bakes? Try these easy weeknight casseroles. Who wants the corner biscuit?

You will need: 1 1/2 lb cooked shredded or sliced roast beef, 1 onion (sliced), 2 tbsp butter, 2 tbsp flour, 2 cups beef broth, 1 tsp Worcestershire-style sauce, 1 1/2 cups shredded Swiss, 1 can refrigerated biscuits (8 count)

How to make it: 1. Heat oven to 375 degrees F. 2. Cook onion in butter, stir in flour, then whisk in broth and sauce and simmer until thick. 3. Stir in beef and pour into a baking dish. 4. Top with Swiss and arrange the biscuits on top. 5. Bake 20 to 25 minutes until the biscuits are golden and cooked through.

Pot Roast French Dip Sandwiches

Sunday pot roast becomes Monday’s best lunch in this grandma-style sandwich. The tender beef from the pot goes right on the roll, and the cooking liquid becomes a rich jus. The tip: skim the fat off the chilled cooking liquid the next day; it lifts right off once cold, leaving a clean, glossy jus. Want the Sunday roast first? Try classic Sunday pot roast. Will you save some for tomorrow?

You will need: 2 cups leftover shredded pot roast, 1 cup cooked carrots and onions (chopped), 2 cups chilled pot roast liquid or beef broth, 4 crusty rolls, 4 slices provolone, 1 tbsp butter

How to make it: 1. Lift the hardened fat from the chilled cooking liquid. 2. Heat the liquid to a simmer, adding broth if needed. 3. Warm the beef and vegetables in it for 5 minutes. 4. Butter and toast the rolls, then fill with beef, vegetables and cheese. 5. Broil until melted and serve with jus.

French Dip Quesadillas

Here is a quick lunch that uses up a handful of leftover beef in ten minutes. Crisp tortillas, melted cheese and onions get folded around the roast beef, then dunked in jus like a sandwich. The tip: cook them in a dry or lightly buttered skillet over medium heat and press gently with a spatula, so the tortilla blisters evenly and the cheese glues everything together. Need more party food? See these crispy game day snacks. Will you add peppers or keep it simple?

You will need: 4 large flour tortillas, 1/2 lb thin-sliced roast beef (chopped), 2 cups shredded Swiss or Monterey Jack, 1/2 cup caramelized onions, 1 tbsp butter, 1 1/2 cups hot au jus

How to make it: 1. Fill half of each tortilla with cheese, beef, onions and more cheese, then fold. 2. Melt a little butter in a skillet over medium heat. 3. Cook 2 to 3 minutes per side, pressing gently, until crisp. 4. Cut into wedges and serve with jus.

Italian Beef With Giardiniera, the Chicago Cousin

Chicago has its own famous take on beef and jus. Italian beef is herb seasoned, sliced paper thin and soaked in spicy jus, then topped with giardiniera. Fans of French dip sandwiches often find a new favorite here. The tip: order of operations matters; pile on the beef, spoon jus over the bread so it soaks in, then add the peppers last so they stay crisp. Like regional classics? See famous American sandwiches. Dipped, or extra wet?

You will need: 3 lb beef sirloin tip or top round, 2 tsp dried oregano, 1 tsp basil, 1 tsp garlic powder, 1 tsp black pepper, 1 tsp red pepper flakes, 4 cups beef broth, 6 Italian rolls, 1 cup giardiniera or roasted sweet peppers

How to make it: 1. Rub the beef with the herbs and spices. 2. Roast with the broth at 325 degrees F until it reaches 135 degrees F, then chill and slice paper thin. 3. Bring the pan broth to a simmer. 4. Warm the beef in the broth for 1 minute. 5. Pile on rolls, spoon over broth and top with giardiniera.